Pork Tenderloin Tequila
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Yellow mustard |
| 2 | lb | Pork tenderloin |
| 1/4 | c | Vegetable oil |
| 2 | Cloves garlic, halved | |
| 1/4 | c | Chopped carrots |
| 1/4 | c | Fresh lime juice (up to 1/2) |
| 1/4 | c | Tequila (up to 1/2) |
| 2 | ts | Cayenne |
| 1 | ts | Salt |
| 2 | ts | Dried oregano |
| 2 | ts | Thyme |
| 1/4 | ts | Pepper |
| 4 | Tomatoes, chopped, -or- | |
| 1 | cn | (28 ounce) tomatoes, drained |
| 1 | Onion, chopped | |
| 1 | Bay leaf |
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